Noodle Making Characteristics of Buckwheat Composite Flours

메밀복합분을 이용한 제면 특성

  • 김복란 (강원대학교 가정교육과) ;
  • 최용순 (강원대학교 식품생명공학부) ;
  • 김종대 (강원대학교 식품생명공학부) ;
  • 이상영 (강원대학교 식품생명공학부)
  • Published : 1999.04.01

Abstract

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

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